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Cinnamon Mint Saison
Saison • Extract • 5 gal
My father-in-law is a beekeeper. He gave me 3 pounds of honey to make beer. I am brewing this beer for Easter celebration. I am trying to balance/contrast the sweetness of the honey with the spiciness of the cinnamon, hops, and yeast. The mint should add a unique mellow smoothness.-brewsage
December 6, 2002 am 04:28am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .75 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .125 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 1 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 4 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 3 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- .25 oz
Spalt Spalter - 4.8 AA% pellets; boiled 15 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- .25 oz
Spalt Spalter - 4.8 AA% pellets; boiled 1 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1 tsp
cinnamon - (omitted from calculations)
cinnamon
- .25 oz
lemon peel - (omitted from calculations)
lemon peel
- 3 oz
mint leaves- not 3 ounces, 3 leaves - (omitted from calculations)
mint leaves- not 3 ounces, 3 leaves
-
White Labs WLP565 Belgian Saison I
White Labs WLP565 Belgian Saison I
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.016 | 1.002 - 1.012 | |
| Color: | 9.0 SRM | 5 - 14 | |
| Alcohol: | 6.7% ABV | 5% - 7% | |
| Bitterness: | 24.8 IBU | 20 - 35 | |
Discussion
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